Farces, terrines and pâtés
Salmon farce
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 300 g
salmon 300 g cream 30% fat 7 g salt |
Recipe preparation
(1) Cut the salmon into pieces, mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes